LOCATION: Recipes >> Pressure Cooker >> Raspberry Chicken 01
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Raspberry Chicken 01
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Chicken with Raspberry Vinegar
Makes 4 servings.
2 chicken breasts, skinned, boned, and cut in half
Salt and pepper
2 to 3 tablespoons olive oil or vegetable oil
1/2 pound shallots or small boiling onions
1 cup chicken broth
3 tablespoons raspberry or red wine vinegar
3/4 cup quick cooking rice
1/2 cup fresh or frozen raspberries
Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart
Presto pressure cooker; add oil and brown chicken breasts. Add
shallots, chicken broth, and vinegar. Close cover securely. Place
pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds
pressure, with pressure regulator rocking slowly. Cool cooker at
once. Remove chicken and keep warm. Return pan to heat and bring
liquid to a boil. Stir in rice; remove pan from heat. Let stand 5
minutes. Gently stir in raspberries. Serve with chicken.
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